Pumpkin pie with tigernut granola

 

Oh, the season that everyone loves is here! It's autumn again guys! Breath in that late-summer air and take a therapeutic walk through the beautiful warm tones of nature. I find that everything feels magical in autumn, especially the food!  

A few days ago, I went to the farmers market; everything was meticulously arranged and the exotic colours took my breath away. Think zucchini, eggplants, red grapes, huge cauliflowers, yellow peppers and shiny red apples. It was the pumpkins however that caught my attention. There was a crazy variety and display of pumpkins and I was immediately drawn to them!  

The sweet smell of cinnamon and vanilla combined with the very masculine smell of nutmeg that comes from a delicious pumpkin pie immediately entered my mind and played with my tastebuds. My stomach rumbled and I instantly knew that I would have to take a pumpkin with me to make a pie as soon as possible! It was the middle of the week and I didn’t have time for fussy baking, so I wanted to make something quick and easy. I needed a 30-minute recipe to make before catching up with my friends, to enjoy that pumpkin craving! 

As I was walking home I was wondering how I could make this special holiday treat into a quick dessert. I roughly sketched a recipe in my mind and somehow I knew that it was going to be a winner! My pumpkin pie was going to have a no-bake crust and a quick 'sautéed' filling. 

I had a pack of tigernut granola with nopal cactus and chia seeds in my cupboard; I love it with milk or in parfaits, but I was curious as to how it would work as a pie crust. Well, it worked a treat. In fact, I think this granola was made especially for my pumpkin pie! The tigernut granola with nopal cactus and chia seeds has subtle notes of cinnamon, apples and cardamom. It's crunchy and has a great texture, especially when combined with the soft pumpkin filling. The Erbology tigernut granola is also raw, vegan and gluten-free and there is no nasty stuff inside, exactly how I like it!  

Onto the filling and this one is as simple as it gets: mashed pumpkin with coconut milk, sautéed in coconut oil and then well spiced. The little secret here is the chickpea flour, which works as a great thickening agent – this way I could skip the baking part and have it ready in no time!  

I promise you, this simple and indulgent pie will nourish your body, at the same time as satisfying your taste buds!  

 

Serves 8  

Preparation time: 35 minutes.  

Plant-based, gluten-free, vegan and refined sugar-free.  

 

Ingredients:  

For the crust:  

For the filling:  

  • 4 cups cooked pumpkin  

  • 1 star anise  

  • ¾ cup full fat coconut milk  

  • 4-5 tbsp coconut sugar  

  • 1 tsp agave nectar  

  • 2 tbsp chickpea flour  

  • ¾ tsp cinnamon  

  • Seeds from 1 vanilla pod  

  • Pinch of nutmeg and cloves  

  • ½ tsp coconut oil for cooking  

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Cooking instructions:  

First, peel ¼ of a medium pumpkin. Save the rest for other recipes.  

Cut into small cubes and boil in slightly salty water until soft. Don't forget to add the star anise.  

In the meantime, prepare the crust. Add the tigernut granola to a food processor and pulse a few times. Add the rest of the crust ingredients and mix until it starts to come together.  

You can use an 18cm diameter pie pan or a rectangular one, as I did. Mine is 30 cm X 10 cm and I love its chic and modern look.  

Once combined, pour the crust mixture into the tray and press down with your fingers. The mixture should easily stick together.  

Once soft, take the pumpkin out and strain.  

Heat a pan and add the coconut oil. Pour the pumpkin cubes into the heated pan and smash with a spatula while it's cooking.  

Save 3-4 tbsp of the coconut milk and add the rest to the mixture.  

In a separate cup, mix the chickpea flour with the 3-4 tbsp of coconut milk. Once combined, pour it into the pumpkin puree mixture, with all of the remaining ingredients. If you'd prefer it sweeter, you can add an extra tbsp of agave nectar.  

Whisk the mixture well, whilst bringing it to the boil.  

Once boiled for a minute, take the mixture off the heat and leave it to cool for a bit.  

Pour the pumpkin puree into the crust and leave it to cool in the fridge for 10-15 minutes. After that it's perfect to slice and serve. Enjoy!  

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Author: Ana Rusu

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